I made this with a lot of modifications - used chicken broth instead of water, added some white wine and lemon juice, and added some chopped-up chicken breast to make it a one-dish meal. It came out flavorful and tasted good. But my potatoes were very mushy, which really hurt the dish. It might have been better if the dish were roasted in the oven so that it had some texture. Not sure if I'll make it again.

Cooked as specified, the dish was too sweet. I'm a big fan of fennel and was looking forward too this, but the onions overwhelmed the fennel taste, and by the time the potatoes were cooked, the fennel and onion had turned mushy. If I reduced the cooking time for the fennel and onion, then the result might have been better, but still not a great display of the fennel bulb.

This is so simple,
and I usually
reserve my 4-star
ratings for more
impressive dishes,
but this was so
wonderful. I made
it for a dinner
party and my guests
were highly
impressed with it.
It was
embarassingly easy,
but the flavors
were perfect.

I really liked this, especially since there's no dairy and I don't do well with dairy. I cooked the onions and fennel longer than it said, until they started to carmelize, but not all the way. I also julienned the red potatoes. And because I had more than a pound (just over), I added 2/3 cup water instead of 1/2. By cooking the onions and fennel longer, they just sort of melted away, making a really lovely sauce! My husband thought there was cream in the recipe, but there wasn't even butter. And I added some fennel seed and celery salt too, just for extra spice.

We were not impressed with this. It was pretty bland and the flavors didn't meld. It just tasted like steamed potatoes and sauteed fennel. It needs
something more- one
other reviewer mentioned
using chicken broth
instead of water, that
might do it. But I am not
inspired to try again.

This is really great and a nice change from
sauteed potatoes.
I made this as a side to the Veal Chops with
Mustard Sage dressing (on this site) and as
I was pushed for time, cooked the recipe
up to adding the potatoes, earlier. I added
the potatoes and continued as per the
recipe as my chops were cooking and the
timing was perfect. I did need to add a little
more water.
I will definitely make this again.

I needed the stove top space, so after braising the fennel and onion I finished the remainder of the cooking (with the potatoes) in a 425 degree oven for ~ 25 minutes with extra liquid (vegetable broth), and to prevent the potatoes from drying out, I stirred them a couple of times as well. This was wonderful with beef tenderloin.

I made this as a side dish for a standing rib roast. Even though there's a lot to do at the last minute, it could be done easily while the roast rested. Next time I probably will saute the onions and fennel ahead and then add the potatoes at serving time. This is a very flavorful dish and went well with the beef. (It would serve 4, but not 6.)

This makes a delicious side dish for fish, chicken or just about anything. I added a little fennel seed to boost the flavor of the anise, but also some pitted kalamata olives, which really added to the color and flavor.